Connect over food

Reviews - Toronto, Niagara and Halifax!+

2014 TRENDS:

CHIA SEEDS

2014 TRENDS:BLOOD ORANGE

EASY INDIAN FOR 2

CONNECT OVER FOOD.

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Bсt DressedSPRING SALAD FAVOURITES

INTRODUCING:THE WANDERLUST KITCHENOLIVE AND RUBYCITY SPICE

SPRING 2014, ISSUE 11

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card!

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Sa S a

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he h e

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f pt

SPRING

DEPARTMENTS

4 Publisher’s Note6 Marketplace8 Books for Cooks

12 Nutrition64 Your Sommelier

2014

Recipes, reviews and all things delicious!

FEATURES

16 Ruby Goodness24 Best Dressed30 Weeknight Meals:

Indian for 240 Find your Chia46 Blogger Interview52 EATIN & EATOUT Bloggers EATIN

EATOUTwww.EATINEATOUT.ca

HEATHLYEATING


PUBLISHER’S NOTE

Is it spring yet?I don’t know about where you live, but here in Toronto

this has been the coldest winter in 20 years! Through

ice storms, snow storms and the ‘polar vortex’ it feels

like we’ve been frozen forever... spring can’t come

soon enough!

Even though I love rich comfort food casseroles and

gooey mac & cheese, it’s time for a change. Time to put

away the crock pot. Time to get out the salad bowl.

It’s helped to work on this issue filled with fresh greens,

tart citrus and new spicy main dishes. The coming of

spring for me means taking stock of my meal planning and

trying to lighten up by making more healthy and

nutricious choices. Put away the take-out menu and brush

up on your cooking skills with some home-cooked meals.

The result: our Spring Healthy Eating issue. It’s loaded

with new food trends like blood oranges and chia seeds,

exotic Indian cooking made fast and easy, plus inspired

new salad combinations. As usual, we also introduce you

to fascinating bloggers who cook at home or love to eat

out. Have fun, enjoy!

Lori Kennedy, publisherLori

Remember to check out our blog ateatineatout.ca.New original recipes & reviews each week!

Follow me on twitter@eatineatoutmag

Follow me on pinterestpinterest.com/eatineatoutmag

FREE GROCERIES!

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ift card

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with a $300.00 grocery gift card!

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*By entering you are automatically joining the EIEO INSIDERS CLUB. If already a member, you’re automatically pre-entered. Contest opens April 1, 2014 closing June 6, 2014. For contest rules and more information just click here.

Enter now!


MARKETPLACE

BY THE TEAM AT FOODIEPAGES.CA

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BEST ORGANIC: Wholly Nogginfrom W. Vancouver BC - $4.79

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BEST ENERGY:GORP Bars from Niverville MB$3.49

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Top All-Natural Protein BarsOur picks of the best all-natural bars from coast-to-coast.From high fibre, to nut-free, we'll help you make informed decisions & keep your body fueled for the day!

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BOOKS FOR COOKS

Time for a changeAdd some healthy new recipes to your everyday meal plan...

BAL’S SPICE KITCHENBy Bal Arneson

Bal Arneson is quite the success story. Born and raised in a poor rural villagein India, Bal came to Canada throughan arranged marriage when she was 20.When the relationship desolved, shefound herself alone with a baby.

Bal decided to draw on the culinaryknowledge she had gained from family

in India, as well as her natural talents,and began catering dinners. Wordquickly spread and Vancouver’s foodcommunity took notice. Cooking storesand local television stations began asking Bal to share her healthy, quickand delicious Indian dishes.

Today, Bal is remarried and a mother oftwo. She has hosted a popular TV show,Spice Goodess, and a new show, Spiceof Life airing on Food Network Canadaand on the Cooking Channel in the US.

In her first two best-selling cookbooks,Bal taught North Americans how to make quick and healthy Indian meals at home. In this new book, Bal’s Spice Kitchen, she has turned herattention to spicing up the foods we already know and love.

Whether you are feeling adventurousand want to explore new tastes andspices, or just want to create a delicious and satisfying meal, Bal’s Spice Kitchen is a wonderfullyoverview of the rich tastes of Indiancuisine. ($29.95)

Check out this teaser - Scallops withGreen Apples and Basil.


Scallops with Green Apples and Basil

ENTER TO

WINA SPICY INDIAN PRIZE PACK

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RECIPE!


THE OH SHE GLOWS COOKBOOKVegan recipes to Glow from the Inside OutBy Angela Liddon

After struggling for a decade with aneating disorder, Angela vowed tochange her diet, and her life, once andfor all. She traded the low-calorie,processed food she’d been living on for whole, nutrient-packed vegetables,fruits, nuts, whole grains and more.

Eager to share her realization that thefood we put into our bodies has a hugeimpact on how we look and feel, Angela started a blog, Oh She Glows. It was an internet sensation and is oneof the most popular vegan recipe blogson the web. Plus, she’s from right herein Oakville Ontario!

This is Angela’s long-awaited debutcookbook, with a treasure trove ofmore than a hundred mouth-watering,wholesome recipes. From revampedclassics that even meat-eaters will love,to fresh and inventive dishes all inspired by the world of plant-basedcooking. The Oh She Glows Cookbookalso includes recipes free of commonfood allergens – with more than ninetygluten-free recipes, and many recipesfree of soy, nuts, sugar, and grains

Some of my favourite recipes include:• crowd-pleasing tex-mex casserole • ultimate nutty granola clusters• glowing mojo-ito green monster• oil-free baked falafel bites• fudgy mocha pudding cake

Whether you are a vegan, “vegan-curious,” or you simply want to eat delicious food that just happens to behealthy, this cookbook is a must-have.($29.00)

Angela has shared one of the recipesfrom her new book - Grilled Portobello Burger with sun-driedtomato kale-hemp pesto - so try it!


grilled portobello burgerwith sun-dried tomato kale-hemp pesto

SEE THERECIPE!


NUTRITION


SPICE UP YOURHEALTH!BY ZANNAT REZA, MHSC RD, NUTRITION EDITOR

South Asian cuisine is synonymous with curriesand the use of spices. Cinnamon and pepperwere among the first spices traded in SouthAsia and the Middle East around 200BC. Infact, spices were among the most expensiveitems in Europe during the Middle Ages.

What’s the difference between an herb and aspice? Herbs are the green leafy parts, andspices are generally dried parts such as: • Dried fruits or seeds e.g. fennel,

mustard, and black pepper• Bark e.g. cinnamon • Dried flower buds, e.g. cloves• Stigmas, e.g. saffron• Roots e.g. turmeric, ginger

Masala is a general term for spice in SouthAsia. If you’re looking for curry powder inIndia, you’re out of luck. This North Americancreation is usually a mix of coriander, turmeric,cumin, fenugreek and chili peppers. Most SouthAsian cooks have their own spice mix they usein cooking and it varies by region.

Spices are sources of antioxidants and manyhave anti-inflammatory properties. Antioxidantsprotect your cells by cruising around your bodyzapping free radicals.


CARDAMOMDescription: A member of the ginger family. The seeds are housed in pods. Flavour profile: Floral aroma and spicy-sweet flavour. It’s best to crush the seeds for fullflavour. The flavour of ground cardamom quickly dissipates so it’s best to buy thepods and crush the seeds with a mortar and pestle.Goes well with: Chicken, desserts, rice dishes, teaPotential health benefit: Lowering blood pressure

CHILI PEPPERDescription: The fruit of the genus Capsicum, there are over 200 varieties of chilies.Flavour profile: Hot and pungent! The seeds and membranes contain 80% of the heat inducing compound, capsaicin. To beat the heat, the protein in milk and yogurt latches on to capsaicin to lessen the fieriness.Goes well with: Beans, curries, rice, tomatoesPotential health benefit: Helps curb appetite and may burn more calories

CINNAMONDescription: The inner bark of a tropical tree. The cassia variety is most common inNorth America. Flavour profile: Sweet, pungentGoes well with: Apples, desserts, chocolatePotential health benefit: Lower blood sugar levels and blood pressure

Bring out your exotic sideand take advantage ofpotential benefits withthese South Asian spices.


GARLICDescription: A member of the lily family. Related to chives, leeks and onions.

Flavour profile: Crushing and chopping garlic releases oils that give it a stronger pungent flavour than slicing or leaving it whole.

Goes well with: Lemon, olive oil, tomatoesPotential health benefit: Lower cholesterol and blood pressure

TURMERICDescription: This root is related to ginger.

Flavour profile: Bitter, pungent. Used as an ingredient to make American-style mustard.Goes well with: Chicken, fish, rice

Potential health benefit: Anti-inflammatory; slows growth of cancer cells

FENUGREEKDescription: The seeds of the fenugreek plant are found in curry powder and spice blends.

Flavour profile: Bitter, sweet. Store in a cool, dark place for up to six months. Goes well with: Curries, lamb, potatoes

Potential health benefit: Lower blood sugar, triglycerides and cholesterol

A final word about the potential health benefits of spices. Some of the studies used pills and extracts made from spices, making it hard to get thesame dose from cooking with spices. But popping spices pills just doesn’tsound like fun. The best thing is to eat whole foods, and include spices aspart of your cooking. You just might get some hidden health benefits.

Sources: Food Lover’s Companion, Sharon Tyler Herbst and Ron Herbst, PubMed for health research articles, The Flavour Bible, Karen Page and Andrew Dornenburg, Wikipedia


GOODrub2014

Food

Trends


DNESSby

by lori kennedy, creative director


SEE REC


E THE

ECIPE! Ruby Bundt Cake

DOWNLOADTHE RECIPE

Have you tried blood oranges yet?Due to its pigments, the blood

orange contain greateramounts of antioxidantsthan other oranges. Theyhave a unique flavorprofile, with a distinctlydifferent raspberry-likeaddition to the usualcitrus notes.

We picked themas one of theTrends of 2014.Here’s three delicious reasons to give them a try!

Ruby RoastedDOWNLOADTHE RECIPE

SEE THE

RECIPE!d Turkey Breast


Ruby Quinoa & PDOWNLOADTHE RECIPE


Pumpkin Seed Salad

SEE THE

RECIPE!


B

DOWNLOADTHE RECIPE

EIEO often uses canola oil in ourrecipes because it’s one of the

healthiest oil choices. It’s a goodsource of monounsaturated fats,

the kind that, when used to replacesaturated fats like butter

and cheese, can help reduce “bad” LDL cholesterol levels andlower your risk of heart disease.


SEE THE

RECIPE!

It’s pretty safe to say that the majority of usare tired of winter comfort food. Casseroles,stews, and other stick-to-your-ribs typemeals, while delicious, are finally being replaced with lighter, healthier fare.

Don’t confuse light and healthy with boring and unsatisfying; combining fresh ingredients to create delicious, nutritiousmeals is simple.

These salads, while filling enough for alunch on the go or a quick dinner, are easyto make, jam-packed with nutrients, and areas pretty as they are tasty. While they areall different from one another, they do haveone thing in common: canola oil in thedressings.

Using canola oil (grown right here inCanada!) is a springtime salad no-brainer.Not only is it really good for you – high incholesterol-lowering monounsaturated fattyacids, omega 3 and 6 fatty acids, and arich source of vitamin E – it’s perfect to usein everyday cooking and baking. Its lightcolour, texture, and taste are why it’s such agreat addition to salads of any kind.

Best Dressed

Spring Orzo Salad

by Stephanie Arsenault, West Coast Editor


SEE THE

RECIPE!

DOWNLOADTHE RECIPE

Canola oil is made from canola seed.It is pressed from tiny canola seeds

produced by beautiful yellow flowering plants of the Brassica family. Cabbages and

cauliflower are also part of the samebotanical family! Canola was bred

naturally from its parent rapeseed inthe early 1970s.

Kale Salad


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RECIPE!

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Canola is the richest cooking-oilsource of alpha-linolenic acid, anomega-3 fat that has been linked

to heart health.

Turkey, Broccoli& Almond Salad


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RECIPE!

Canola is versatile: it has a neutraltaste, light texture and a medium-

high smoke point, so it works well forsautéing and baking. (An oil’s smokepoint is the temperature at which it

begins to smoke. When it does, disease-causing carcinogens and freeradicals are released, so you never

want to heat your oil beyond that point.)

Mixed Grain Salad


DOWNLOADTHE RECIPE


WEEKNIGHTEXOTICfor 2

Authentic Indian food can be fast, easy and flavour-filled,with a little help from Patak’s and Tilda.

IndiasavouneedHowewe’rehard thougfull, oblankflavoa fewIndia

1/2 HOMEMADE


an food is filled with the rich,oury and healthy spices that wed to add to our everyday meals.wever, during the week whenre tired and rushed, it can bed to find the inspiration. Evengh our pantries are crammedour minds still come up ank. Not to worry, these fast andourful ideas will help you whipw pantry items into delicious an weeknight meals for two.

Patak’s is very excited to be launching a new line of products -Indian Cooking Sauce for 2. These convenient pouches take boring last-minute meals, for one ortwo, to new heights of yumminess.

When paired with authentic Tilda Steamed Basmati Rice,it’s easy to travel around theworld... on a weeknight!

X WWW.EATINEATOUT.CA

CLICKFOR MOREPRODUCT

INF0

Non Traditional Easy Tandoori(shrimp, red onion, carrot, chives, pumpkin seeds)


EASY TANDOORITRADITIONAL FAST & EASY

NON TRADITIONAL ADD-INS

1. Heat 1 Tbsp oil in pan over medium-high heat.2. Dice 2/3lb. Pork, Beef, Chicken or Shrimp. Add to pan and brown meat 3-4 minutes.3. Pour I (200ml) package Patak’s Tandoori Cooking Sauce for 2 over meat, stir well and simmer for 5 minutes, stirring occasionally.4. Serve with Tilda Steamed Pure or Wholegrain Basmati Rice. So easy, just microwave for 2 minutes and you’re ready to serve!

After step #2, remove meat and keep warm. Add two ADD-INS and sauté untiljust soft, about 2 minutes. Add meat back in, plus 1 HERB. Continue on step #3.Sprinkle with NUTS (optional) and serve.

CHOPPED ADD-INS CHOPPED HERBS NUTS

1/2 cup red bell pepper

1/2 cup sweet onion

1/2 cup shredded carrots

1/4 cup raisins or figs

1/4 cup fresh citantro

1/4 cup fresh parsley

3 Tbsp fresh chives

pine nuts

pumpkin seeds

cashews



INF0

Non Traditional Butter Chicken(red bell pepper, onion, date, parsley and pistachios)

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BUTTER CHICKENTRADITIONAL FAST & EASY


1. Heat 1 Tbsp oil in pan over medium-high heat.2. Dice 2 medium boneless, skinless Chicken breasts. Add to pan and brown meat 3-4 minutes.3. Pour I (200ml) package Patak’s Butter Chicken Cooking Sauce for 2 over meat, stir well and simmer for 5 minutes, stirring occasionally.4. Serve with Tilda Steamed Pure or Wholegrain Basmati Rice.So easy, just microwave for 2 minutes and you’re ready to serve!

After step #2, remove meat and keep warm. Add 1Tbsp butter and two ADD-INS, sauté until just soft, about 2 minutes. Add meat back in, plus 1 HERB.Continue on step #3. Mix in or sprinkle with 1 NUT (optional) and serve.

CHOPPED ADD-INS CHOPPED HERBS CHOPPED NUTS

1/2 cup red bell pepper

1/2 cup sweet onion

1/3 cup frozen peas (add in step#3)

1/4 cup dates

1/4 cup fresh coriander


1/4 cup fresh mint

10-12 pistachios

10-12 peanuts

10-12 cashews



INF0

Non Traditional Quick Vegetarian Biryani(spinach, white beans, apricots, parsley, no nuts)


QUICK VEGETARIAN

BIRYANITRADITIONAL FAST & EASY


1. Heat 1 Tbsp oil in pan over medium-high heat.2. Dice 1 chopped onion and 2 cups blanched cauliflower florets. Add to pan and sauté 2-3 minutes.3. Add I (200ml) pkg Patak’s Spicy Cumin & Ginger Cooking Sauce for 2.4. Stir in 1 (250g) package Tilda Steamed Mushroom Basmati Rice, cover, reduce heat and simmer for 2-5 minutes until heated through. Fluff and serve.

Add two ADD-INS to step #2. Stir in 1 HERB and 1 NUT and continue to step #3.


1/2 cup beans or chickpeas

1/2 bunch fresh spinach

1/2 cup snap peas

1/4 cup apricots



1/4 cup fresh lemon zest

10-12 toasted peanuts

10-12 toasted cashews

10-12 toasted almonds

(INDIAN RICE)



INF0

Coconut Rice Side Dish


BASMATIRICE - 3 WAYS

FAST & EASY


Try Tilda Steamed Basmati Pure, Wholegrain, Mushroom or Pilau Rice. Already cooked, just microwave for 2 minutes and it’s ready to serve!

A BIT MORE TIME? TRY THIS COCONUT RICE SIDE DISH

1. Heat 2 Tbsp butter in a pan over medium-high heat. Add 1 cup sliced red onion and 2 Tbsps chopped garlic, sauté 2-3 minutes. Add 1 cup Tilda Basmati Rice, stir to coat.2. Add 1 (400ml) can of coconut milk and 1/2 cup water to the pan. Bring to boil, cover, reduce heat and simmer for 10-15 minutes until rice is tender.3. Stir in 1/2 cup shredded toasted coconut, 1/4 cup golden raisins. Mix in (or sprinkle on top as shown) 1/2 cup chopped fresh mint. Fluff and serve.

In a pan over medium-high heat, add two ADD-INS and sauté until just soft, about 2-4 minutes. Stir in 2 (250g) packages Tilda Steamed Pure, Wholegrain, Mushroom or Pilau Basmati Rice along with 1 HERB and 1 NUT. Heat through for 1-2 minutes and serve.


1/2 cup raisins

1/2 cup sliced green onions

1/2 cup chopped celery



1/4 cup fresh mint

10-12 toasted pine nuts

10-12 pumpkin seeds

10-12 toasted cashews


2014Food

Trends

BY KELLY BRISSON, EAST COAST EDITOR

findyourchia


No longer just a thing of cheesy jingles and As-Seen-On-TV ads, chiaseeds have been stepping out intothe spotlight with everyone takingnotice of their inarguable benefits.These tiny unassuming black seedspack a nutritional punch that mightsurprise you. With a one-ounce serving covering a third of your dailyfibre intake, nearly 5 grams ofomega fatty acids, 18% of your

daily calcium intake and plenty more, it may be timeyou start incorporating some of these magic seedsinto your daily diet.

NA species of flowering plantbelonging to the mint familyand native to Central andSouthern Mexico andGuatemala, the chia seed wascultivated by the Aztecs in pre-Columbian times and wassaid to be as important a cropas maize. The seeds are hydrophilic, meaning theyhave a strong affinity forwater. They can absorb up toten times their weight, which isthen slowly released into yourbody after consumption making them especially greatprior to working out. Chia alsohas a stabilizing effect onblood sugar which can helpwith insulin resistance and aidin decreasing belly fat. To sumit up, you need more chia inyour life. If not because of theirpowerful health benefits, then

because they are extremely fun and easy to cook and experiment with.

Because chia seeds absorb somuch water, many recipes usethem as thickeners. Smoothies,soups, jams and puddings allmake wonderful use of this hydrophilic affect. I decided totest out a few different uses ofthe seeds and was thrilled withtheir versatility in the kitchen. As promised, the jam was thickened without the use ofpectin, something I'll be sure toexperiment with again oncethe summer bushes startswelling with ripe berries.

Hopefully these recipes willhelp you become acquaintedwith these little magic seedsand all the benefits they haveto offer.


Spicy Chia-Tomato Jam

SEE THERECIPE!

DOWNLOADTHE RECIPE


Crunc

hy See

d Crack

ers

SEE THERECIPE!

DOWNLOADTHE RECIPE


Banana-Cinnamon Chia Waffles

SEE THERECIPE!

DOWNLOADTHE RECIPE


Followinga foodgypsy.

BY LORI KENNEDY, PUBLISHER & CREATIVE DIRECTOR

Interview

Meet Anetta, the chef and photographer behind the blog The Wanderlust Kitchen


SEE THE

RECIPE!

Crockpot Chicken Tikka Masala


WHY DID YOU START A BLOG?I started my blog because my Facebookfriends were sick of seeing pictures of mydinner without sharing any recipes. I wasjust finishing graduate school and afterspending the previous year working fulltime, getting married, buying a house, andgoing to graduate school full time, I foundmyself with way too much free time and lotsof new kitchen gadgets.

DESCRIBE YOUR BLOG IN 3 WORDS:This is a hard one! Let’s go with vibrant,fresh, and diverse.

WE LOVE THAT YOU MAKE DISHES FROMAROUND THE WORLD SO APPROACHABLE.HOW DID YOU GET SO BRAVE? Truth be told, I was a really picky eater prior toa couple years ago when my husband (thenboyfriend) and I went to Thailand for vacation.We chose Thailand as a vacation destinationmostly because I was going through aChicken with Cashews obsession and wantedto get my hands on more Thai food. It was apretty rude awakening for me once we gotthere. I ordered Chicken with Cashews fromthe room service menu as soon as wechecked in and was shocked to find that itwas nothing like the kind I have here in Portland. I spent the entire trip orderingChicken with Cashews at nearly every restaurant we went to, and found that it wasdifferent at each one of them. It really helpedme gain an appreciation for international cuisine and not just the “North Americanzed” version. I started trying new cuisines and Ifound that I loved just about all of them! Iwanted to share that love of food and culturewith others, so a blog felt like the perfect thing.

hen youland at The Wanderlust Kitchen,you are struck by two things: thelook and the diversity.

The look is clean, fresh and full ofenergy, just like its author, withstunning photography. But it’s thediversity of recipe styles fromaround the world that is truelyunique. Meals from Africa, India orSouth America are made fun andeasy for everyone to experimentwith. Let’s meet the author...

WELCOME ANETTA, TELL US A BIT ABOUTYOURSELF… My mom always tells me that I have terriblewanderlust. When I was twelve I went toEurope for three weeks as part of an am-bassador program. I then spent the rest ofthe summer crying and whining because I was so bored at home without somethingnew to see every day. Once I got the travelbug, it just never went away. I always havetravel plans brewing in my mind. Other thantravel (and my husband), my other greatlove is food. I’m happiest when I’m eating,but I don’t really like to go out to restaurantsthat often. When my husband and I go ontrips I get tired of eating out; I can’t wait toget back in the kitchen. I can’t rememberthe last time I made regular old meat andpotatoes or any type of gravy. Oh, and I hate leftovers. I need new food for everymeal! I also love to read (I’m currently working through the Outlander series),camp, and fish.

W


WHICH 3 BLOGS DO YOU FOLLOW/ARE OBSESSED WITH/CAN’T LIVE A DAY WITHOUT?Pinch of Yum, Half Baked Harvest and SkinnyTaste. All three are run by super creative women (and Lindsay’s husband,Bjork, over at POY!) and feature lots of internationally-inspired recipes.

WHAT IS THE ONE KITCHEN TOOL YOUCOULD NEVER GIVE UP? My pineapple peeler/corer tool. I realizethis seems really random, but I could nevergo back to peeling and cutting up apineapple the old fashioned way.

WHAT DISH ARE YOU OBSESSED WITH MASTERING THAT YOU JUST CAN’T GETQUITE RIGHT? This is really embarrassing. I can’t consistently cook a medium rare steak. Ihave the tendency to let it go “just anotherfew seconds” or so until I overdo it and themeat is overcooked. It’s my kryptonite! WHAT’S ONE SECRET TALENT OUTSIDE OF

THE KITCHEN NOBODY KNOWS ABOUTYOU? I’m a total ninja at finding a gooddeal! I rarely pay full price for anything.

YOU’RE HAPPIEST WHEN COOKING/EATING:Hands down, it has to be Thai food. Thesmell is incredible.

YOUR PHOTOGRAPHY IS BEAUTIFUL. WHEREDO YOU SHOOT AND WHAT CAMERA DOYOU USE? Thank you! It’s been a longprocess of trial and error, that’s for sure. I shoot in our dining room right off of ourkitchen. We have a table in there that functions as a full-time photography “studio”and only gets cleaned off when we haveguests. We usually eat while watchingShark Tank reruns. I’m currently using aCanon EOS Rebel T3i with a 50mm f/1.8 lens.

ANY FINAL TIPS FOR BUDDING BLOGGERS?It’s a labour of love. I had no idea howmuch work it would be; it’s like having anextra full time job! You have to really love itor it’s just not worth the trouble.

I wanted to share my loveof food and culture withothers, so a blog felt likethe perfect thing!

“ “


GO TO TH

E

RECIPE!

Israeli Roast Chicken

FROM THE KITCHENS OF:

EATIN

OLIVE AND RUBYSPICE CITY

FOOD BLOGGER SPOTLIGHT


DINING REVIEWS FROM:

EATOUT

THE NIAGARA LOCALFOOD GIRL IN TOWNROSALYN GAMBHIR

FOOD BLOGGER SPOTLIGHT


Nutella Peanut Butter Brownies

These fudgy, delicious, dense and moistbrownies will change your life. They are seriously the BEST brownies I’ve ever tried.I challenge you to try them and tell me otherwise.

1 cup butter, melted2 cups sugar4 eggs2 teaspoons vanilla extract1 cup flour1⁄2 cup cocoa powder1⁄2 teaspoon baking powder1⁄4 teaspoon salt1⁄2 cup peanut butter1⁄2 cup NutellaRhonda has a love for cooking, baking

and her grandmothers. Her blog, Olive & Ruby, is named for her grandmothers, whom she credits for teaching her the art of cooking with love.When Olive passed and left a handwrittennotebook of recipes to Rhonda, the inspiration for Olive and Ruby was born.

Raised on the island of Trinidad, and nowrooted in Toronto, Rhonda shares herthoughts on life, what’s cooking in herkitchen, and the odd recipe from thathandwritten notebook. With Rhonda’s husband being a vegetarian, her passion forthe kitchen plays well with her enthusiasmfor finding and perfecting vegetariandishes. Whether it’s a spicy chicken dish orhow to make the best bread, Rhonda takesus through her adventures in and out ofthe kitchen with her own personal touchesadded. Visiting Rhonda’s blog will leaveyou feeling as if you've stepped into thesunny warmth of Olive and Ruby’s kitchen!


1. Preheat oven to 350ºF. Prepare either asquare tin or a brownie pan by lining withparchment paper, then set aside until the batter is ready.

2. Sift flour, cocoa powder, baking powderinto a medium sized bowl.

3. Add sugar and melted butter to your mixing bowl, combine until smooth. Fold ineggs one at a time, beating in betweeneach addition. Then add vanilla extract, andflour mixture until the flour is just combined.

4. Melt peanut butter and Nutella together ina microwave-safe bowl until the mixture isrunny (20 - 30 seconds), then pour into theflour mixture. (I challenge you not to lick thebits that cling lovingly to the bowl). Stir justuntil the mixture is combined, then spreadinto the lined baking pan.

5. Bake for 45 - 55 minutes, or until an inserted toothpick comes out clean. Oncedone, let cool in the brownie tin for a fewminutes, then slice into pieces and serve.


Katie Junus, of Halifax, NS started herblog City Spice in April 2013 as a way tooffer Haligonians the opportunity to create affordable, delicious ethnic cuisineat home.

Katie, an aspiring clinical social worker,notes that her blog focuses on ethnic cuisine with a “step by step” educationalapproach. She believes that with true understanding of an ethnic dish and itsunique set of ingredients, people can create the item successfully at home andalso adjust the recipe to their liking.

Katie’s blog recipes are a little taste ofhealthy homemade, as they are either personal creations or inspired by friends,family and countries she has visited (i.e. various parts of India, Saudi Arabia and the Caribbean).

Green Bean Poriyal

350g fresh green beans, chopped, tips removed2 dried red chilies1/2 white onion, chopped5-8 fresh curry leaves1/4 cup freshly scraped coconut 1 tsp mustard seeds1/2 tsp salt1 tsp tumeric powder1 tsp coriander powder1/2 tsp garam masala powder2-3 Tbsp warm water

1. In a skillet, add 3-4 tbsp cooking oil overmedium heat. Next, add in the mustardseeds, dried red chilies and chopped onion.Sauté the mixture for 2-3 minutes, or until themustard seeds change color and the onionsappear translucent.

2. Add powdered spices: tumeric, corianderand garam masala. Stir the spiced onionmixture for a minute or two. Add in a fewTbsp of warm water.

3. Add salt, cut green beans and freshlyscraped coconut. Mix the ingredients welland cover the dish for 15-20 minutes, or until the beans are cooked through.



Piatto Pizzeria + Enoteca, in DowntownHalifax, is a slice of Napolitano deliciousness. As the only VPN certifiedpizzeria east of Toronto, Piatto provesthat it takes pizza seriously and is devoted to presenting an authenticNeapolitan experience to hungryHaligonians.

Piatto is located on the bottom floor of acontemporary building in the south endof the peninsula. The modern restaurantspace is sleek, but full of nostalgictouches, including a full-sized Vespa inthe entryway! This is the second locationfor this pizza magnate; Piatto opened itsdoors in St. John’s, Newfoundland in2010 to a very hungry public and inHalifax in 2012. Owners Kate, Jay andBrian Vallis, a father and daughter(s)team, keep it in the family with theirever-growing business, and are dedicated to the creation of deliciousfood and maintaining authenticity in their pizzas.

Piatto Pizzeria + Enoteca 5144 Morris Street, Halifax, Nova Scotia902.406.0909

BY GABBY PEYTONthefoodgirlintown.com


With cool bottles of Peroni in the fridgeand steaming Illy coffee filling the cupsat this enoteca, Piatto presents a greatsampling of Italy’s best. Bites from themenu include Pacchi di Prosciutto ($9),a delicious antipasti of prosicutto-wrapped balls of fresh mozzarellabaked in tomato sauce, and the Barbabietola Arrostita ($9), a fresh beetsalad with goat cheese and walnuts.

Pizzas are the main event at Piatto; fromthe second you walk in the door, youare greeted by titillating aromas comingout of the giant tiled pizza oven at theback of the restaurant. You can evensidle up to the bar along the prep areaand watch your pizza being made! TheSiciliana ($19) pizza consists of spicyItalian sausage, prosciutto, and roastedred pepper – top that off with fresh basil and Grana Padano and you’vegot a partito in your mouth. A delicious combination of fresh mushrooms andgarlic with a creamy white sauce, theFunghi Selvatici ($16) is one of thePizze Bianche available on the menu daily.

Piatto also features a unique method ofshowcasing new pizza recipes: everyweek they feature a ‘Pizza of the Week’made from recipes that are submitted by local patrons and sold daily at therestaurant. With prices ranging from $5-20, there is room at the table forevery budget and with the wine flowing,and the good times going, Piatto is amust stop the next time you are in downtown Halifax.


Eclectic and intoxicating, The Smokin’Buddha is a Niagara hotspot that casually serves up Indian and Thai curries, burritos and gluten-free noodles. Bikers-in-spandex, new families and theatre-folk equally enjoy the laid-back-vibe in this Port-side summer town, whiledowning a craft-beer pint with their PadThai. In the summer, bands play on thepatio, the place is packed, and ownerKevin Echlin charms the crowd. When itrains, the inside fills up fast, and patronsvie for space with Xian warriors to witness the head-banded chefs dodgingflames in the open kitchen.

The Smokin’ Buddha Restaurant and Markets265 King Street, Port Colborne, ON905.834.6000

A celiac’s sanctuary; Rise Above Bakeryand Restaurant serves comfort vegancuisine. With exposed historic brick-lined walls, and soaring pendantlights, Rise Above, owned by Brian Gasbarini and Kelsey Cheslock, bringsan edgy urban-art-vibe downtown. Although the Seitan, a meat-alternativemade in-house stretches notions of whatvegan can be (even your meat and

Rise Above Restaurant and Bakery120 St. Paul St. , St. Catharines, ON289.362.2636

BY Kyla Pennietheniagaralocal.com


Celebrating Niagara farmers and explicitly supporting Niagara home-grown fare, The Yellow Pear, Canada’sfirst solar food truck, and now full timebistro located at Southbrook Vineyards,is Niagara personified. Wife and husband chef-owners, Nicole and JasonSawatzky, serve up beautifully presented, gourmet seared trout, crustlessquiche, and corn and peach salad(menu changes daily and with the season). The farm salad, featuring produce from over 20 farms is crunchy,savoury, sweet and loaded with veggies;each bite a farmer’s story supported. Exceptional, casual patio setting.

The Niagara Local is an online dining guide and appthat captures the zeitgeist of the Niagara local food,drink and culture scene. Unique search features such asdining interests (Winery Restaurants) and dietary needs(Vegan, Gluten-free, Halal) help locals and visitors alikenavigate the question “where should we go?” and“what can we expect?” Descriptive commentary andphotos that celebrate a sense of place, the NiagaraLocal allows readers to explore the good life in Niagara.

The Yellow Pear Bistro at Southbrook Vineyards581 Niagara Stone Road, Niagara-on-the Lake, ON289.213.4240

potatoes pop will enjoy it), the earthydishes like the harvest salad, mushroommac and cheese and the cauliflowersteak show off the kitchen. Finish with asoy or almond latte, or the holiest of unholy-their signature artisan doughnut.


With a Parisian bistro feel, located just afew blocks away from historic MarketSquare, Le Chien Noir Bistro in downtown Kingston is known for servingup fresh, seasonal, high quality, andlocal ingredients along with a spectacular wine list.

This neighborhood hangout spot offersfeel good classics with an innovativetwist and friendly service in a beautifulart deco inspired setting. You aregreeted with high detailed tin ceiling, elegant crystal chandeliers, exposedbrick walls and a spacious zinc bar. Offering traditional French dishes suchas Duck Confit, Boeuf Bourguignonneand Tartare, this bistro would not becomplete without highlighting charcuterieand Canadian artisan cheeses. ‘Tilister’of Finch, ON, ‘Thunder Oak’ of ThunderBay, ON and ‘Guanciale’ of Seed toSausage are my favorite combination.

Though not a dish primarily found inFrance, a rather fancy poutine can alsobe found on the menu; frites, Quebec

Le Chien Noir Bistro 69 Brock St.,Kingston, ON613.549.5635

BY ROSALYN GAMBHIRrosalyngambhir.com


triple cream brie, shredded duck confit,and green peppercorn-cognac jus. The flavors overwhelm your senses andyou are simply in food heaven from indulging oh so much. Customers arealso met with a vast selection ofseafood; fresh oysters, PEI mussels in athai red curry, seared sea scallops andseasonal catches.

This establishment features a modernspin on French classics and does it quiteamazingly. As a Montrealer, Chien Noiris a reminder of home and brings backso many good foodie memories that canbe attributed to the man in the kitchen,Chef Derek MacGregor. His food philosophy is all about simplicity andfresh quality ingredients. The concept ofFarm to Table is true to his heart, havinggrown up in a small community nearCornwall, surrounded by fresh foodsand grandmas whom were exceptionalcooks in the kitchen. He is a firm believer of embracing the local foodcommunity and has created great rapport with many farmers such asPatchwork Gardens, Honey Wagonand Kitchen Gardens. All of which resonate beautifully in the dishes made.

Le Chien Noir Bistro is a charming andwelcoming destination, dishing up pleasurable experiences time and time again.

WineK


he primary role of the sommelier is to enhance the diner’s experience by offering wine suggestions that suit their tastes, budgetsand food selections from the menu -the last point often being the mostunder-valued skill. Inevitablywe have all encounteredthat person who is quitecontent to drink theirNapa Cab with their halibut, but the real

thrill of a sommelier’s night is tohave creative freedom to assist their guests in choosinga glass or bottle of wine forthe ultimate experience.

The desired result of pairing one’s meal with aparticular wine can oftenbe explained in a simplemath equation: 1 + 1 = 3.That is to say that we wantthe wine and the food to bebetter together than if theywere consumed separately.Despite our best efforts, not allwine and food marriages can bea match made in heaven. There aresome foods and ingredients that areout to ruin just about any wine. This isoften because of a molecular componentin the food (or a chemical reaction that occurswhen the food is prepared) that causes a nega-tive reaction with the molecules in the wine. There

TYour Sommelier

Killers


BY ALLISON SLUTE, WINE COLUMNIST

are, however, some rules to help avoid a wine and food pairing disaster.(For you science geeks out there, check out the book “Taste Buds

and Molecules” by François Chartier for some fascinatingscience on food and wine pairings.)

For the at-home sommelier, to add to your current arsenal of entertaining tips, I’ve highlighted a

selection of common wine “killers” and an alcoholic antidote that will have you hittinga home run with your guests every time:

• Artichokes and Asparagus: Both of these tasty spring veggies are not necessarily wine’s best friend. Theyboth contain a particular compoundthat often makes wine taste off. Tolessen this effect, be sure to choosea wine that has some “green” attrib-utes like Sauvignon Blanc fromNew Zealand or a Grüner Veltlinerfrom Austria.

• Horseradish: Although deliciouswith a prime rib of beef or fresh oys-ters, horseradish can clash with mostwines. Recall that horseradish is acondiment, not a main event, so when

choosing a wine, consider what proteinis being complimented by the horserad-

ish. If you are having it with red meat, trymaking a horseradish cream (crème fraiche

or sour cream with a few spoonfulls of horse-radish to taste) to calm the condiment’s heat and

serve with a Rioja from Spain. If you like to top yourfresh shucked oysters with horseradish, reach for a rosé

brut (dry) champagne or sparkling wine.


Here are some of my to

2012 Henry of PelhamVQA Niagara Peninsu$13.95

I love Riesling. I especially loRieslings. Our cool climate isthis varietal. Riesling grapes hnatural acidity than most othethere is often residual sugar leacidity in the wine. Even withsweetness, this wine is electrican stand up to any salad orhas relatively low alcohol, sospicy pad thai.

• Vinaigrettes/Salads: Because the pH ofa wine is naturally acidic, acidic foodscan often make a wine taste flat. Whenserving wine alongside a salad with a tartvinaigrette, you will need to choose a high-acid wine to avoid disappointment.Some good choices include a dry Riesling,sparkling wine, or Chablis or Sancerrefrom France.

• Spicy foods: The component in spicyfood, whether it be Mexican, Thai, Chinese or Indian, that makes the food‘hot’ is capsicum (the fiery chili pepper).When paired with the wrong wines, thismolecule’s reaction can leave you runningfor something to douse the flames. Beer, ofcourse, is a natural pairing for most spicyfoods, but if you want a wine for your nextMexican dinner party, be sure to avoidwines with high alcohol and high tannin.An Alsatian Gewurztraminer is always asolid choice for whites or try a red winemade from the Barbera or Dolcetto grapesfrom Italy’s Piedmont region.

A final word on how to avoid heart-achewhen pairing wine and food: beware ofthe oak monster! Oaky wines can be theenemy of many of your favourite foods. I would always recommend choosingwines with little to no oak (or wines withless obvious oak usage) for most foods.Oaked wines (especially whites) are bestpaired with grilled or roasted foods.

2011 Sottimano Bric dDolcetto d’Alba DOC Dolcetto d’Alba,$18.95

The dolcetto grape is one thaquite fruity and usually loweryour average red wine. Althoeasy to find, Dolcetto can beaccompaniment with many mIf you cannot find a Dolcetto light-bodied Valpolicella wou

“We want the wineand the food to be better together than ifconsumed separately.”


op picks that pair well with ‘wine killers’:

2012 Domaine Wachau TerracesGrüner VeltlinerDAC Wachau, Austria$17.95

One of my all-time favourite white wines isGrüner Veltliner. Racy, with lots of citrus, whitepepper and some grassy notes, it is a perfectfoil to any asparagus or artichoke dish. Try itwith crispy, deep-fried artichoke hearts withlemon aioli.

m Rieslingula, Canada

ove Niagara s perfectly suited for have a lot more hers, which is why left to balance theth a touch of ric with acidity andor vinaigrette. It alsoo it’s a winner with

2010 Bodegas LAN Rioja CrianzaDOC Rioja, Spain $15.95

Rioja wines are made from the tempranillogrape and can produce a wine in an array ofstyles. In Spain, the term “Crianza” identifies awine has been aged for 2 years, with at least6 months in oak. This style of wine is fruity,with a nice minty/dill undertone, and goodstructure to stand up to your favourite cut ofbeef. The light oak treatment and soft tanninsmeans this wine would also work with spicydishes.

del Salto

, Italy

hat is soft, supple,r in alcohol thanhough not alwayse a delicious mildly spicy dishes.o d’Alba, a uld also work.

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